Description

Ingredients

14 jalapeno peppers

7 strips bacon (cut in half)

8 oz cream cheese

4 oz shredded cheddar cheese

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

2 cloves garlic

1/2 medium white onion

Instructions

MAKE FILLING: Let cream cheese rest at room temp for 2 hours and place in large mixing bowl. Using a microplane grater, grate in garlic cloves and onion. Add cumin, oregano, smoked paprika and cheddar cheese. Mix together using large spoon.

SLICE & STUFF: Slice jalapeno peppers in half vertically Using spoon, remove all seeds and white membrane from peppers. This is where the heat lives, so make sure to get rid of it all! Spoon in cheese mixture so that it is even with pepper top. Wrap each pepper with a halved sliced of bacon. Place in disposable aluminum pan.